8-10 tomatillos, husked and washed
1-2 tomatoes, washed. Any tomatoes are fine but the juicier the better.
2 large jalapenos, washed
3 garlic cloves, peeled
½ cup fresh cilantro, washed and coarsely chopped
1 large yellow onion coarsely chopped
Combine tomatillos, tomatoes, onions, garlic, and jalapenos in a bowl.
Drizzle olive oil and toss until the mixture is completely coated.
Use a heavy-duty foil to make a packet and pour contents of the bowl in it. Fold the top to lock in the mixture.
Roast the mixture using one of the methods below:
Oven method: Place under a broiler, and cook for a few minutes. 5 minutes for a light roast, 8-10 minutes for deeper roasted flavor.
Stovetop method: Set the foil on a cast iron pan and place on the stovetop for 4-5 minutes. Toss over the foil to make sure the mixture is even charred. Roast for another 4-5 minutes.
Set aside to cool.
Place the mixture in a blender with the chopped cilantro. Add a little water if needed, to get the blender going.
Add salt to taste.
Enjoy fresh with tortilla chips or refrigerate for later.